| 5 | 40 | 68 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 2 can(s) (13.5 oz) | Coconut milk, sweetened |
| 2 tbsp | Seaweed, agar, raw (heaped tbsp. agar flakes) |
| 1/2 tsp | Vanilla bean powder |
| 4 tbsp | Maple syrup, pure |
| 3 tbsp | Matcha, green tea powder |
Place the coconut milk and agar flakes in a saucepan, quickly combine with a spoon and let it sit for about 15 minutes.
Then add the vanilla powder and over a medium to high heat, whisk the two ingredients together until fully combined and the agar flakes have completely dissolved. NOTE: The mixture needs to boil for the agar flakes to completely dissolve!
Then over a low heat whisk continuously for another 10-15 minutes adding the maple syrup and matcha powder. Once done, remove from the heat and pour into your pudding moulds. I would recommend these.
Pop them in the fridge to set and just before serving decorate as desired. Enjoy! (Keeps in the fridge for about 2-3 days).
Tip 1: You can half or double the recipe, depending on how many people you need to serve.
Tip 2: You can also use agar powder in place of flakes. I've never worked with powder before but it's my understanding it works exactly the same, only it dissolves a little quicker.
Tip 3: Though the addition of the berries is optional, I'd strongly recommend it. Their sweet tartness gives this dessert a fresh, summer twist.
Tip 4: As for removing the panna cotta from the mould - you can either use moulds (like the small, shallow ones you see in my images) where you can remove the tart base. This makes it SUPER easy to do. OR you can use the recommended anodised pudding moulds. You'd need to grease them with coconut oil before pouring in the panna cotta mixture to be able to easily remove the panna cotta from them and/or run under warm water before being able to take them out. Hope that makes sense.
